cake
For the shortcrust pastry
- 250 g flour
- 125 g butter plus a little for greasing
- 80 g sugar
- 1 egg
- A pinch of salt
For the curd mixture
- 500 g quark
- 135 g sugar
- 1 packet vanilla sugar
- 4 egg yolks
- 40 g cornflour
- 100 ml cream
- 2 egg whites
- Sift the flour onto a work surface and form a volcano. Place all the other ingredients in the centre and mix together, gradually incorporating the flour. Work everything into a smooth dough as quickly as possible.
- Shape the dough into a ball, wrap in cling film and refrigerate for one hour.
- Roll out the dough into the desired shape and place in a greased tart tin. Prick the dough several times with a fork and refrigerate again until ready to use.
- Mix the quark, sugar, vanilla sugar, egg yolks and cornflour.
- Whip the cream until firm peaks form and fold into the quark mixture. Beat the egg whites until stiff and fold them in.
- Spread the mixture evenly over the pastry. Preheat the oven to 185°C (top and bottom heat). Bake the cake for 40–50 minutes.
- Place a wire rack upside down over the tin while the cake is still warm and flip over so that the bottom of the cake is facing up.
- Leave the cake to cool with the top facing downwards — this will keep it firm.
- Turn the cake over again and transfer it to a serving plate. Dust with icing sugar before serving.
